The list of ingredients might look longer than usual, but trust us, this is really easy to throw together. The cooking time is longer than usual, so this is an awesome dish to leave blipping away overnight. Nothing cooks more beautifully in a slow cooker than pork shoulder, with those rich seams of flavorsome fat melting away to leave shreddable, delicious meat.

Check on the dish during the last part of the cooking process in case you need to add a little water, and feel free to double the amount of bell peppers if you fancy a few more veggies in there. s
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2.5 lb (1kg) pork shoulder
2 tbsp brown sugar
1 tsp onion powder
1 tsp salt
1 tsp pepper
12 oz beer
1 tbsp garlic, finely chopped
1 cup onion, chopped
2 small cans tomato puree
2 cans kidney beans
4 tbsp chili powder
2.5 tbsp ground cumin
1 tbsp ground chipotle powder
1 tbsp smoked paprika
1/4 cup (60ml) tomato paste
1/2 cup (120ml)green bell pepper, diced
1/2 cup (120ml) red bell pepper, diced

1. Place the pork into your slow cooker and add the brown sugar, onion powder, salt, pepper, and beer before setting to cook for 8 - 10 hours on low.

2. At the end of the initial cooking time, shred the pork in the pot with two forks, then add the remaining ingredients, stir thoroughly and cook for a further 4 hours on low, adding a little water if necessary during cooking.
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Serve with plain white rice, sour cream, shredded cheese, some chopped cilantro, and a squeeze of lime. Any leftovers will be amazing piled into soft tortillas with a similar bunch of toppings. With its blend of authentic spices, long cooking time and that incredible pork, this will possibly be the greatest chili you've ever tried!

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